Canned chicken is a lifesaver when you need a quick, delicious meal, and that’s exactly what we’re making today!
This recipe is perfect for those busy weeknights, or whenever you want something satisfying without spending hours in the kitchen. It’s all about simple ingredients coming together to create a flavorful and comforting dish.
Canned Chicken Dinner Recipe Overview
This dish is essentially a hearty, one-pan meal that combines the convenience of canned chicken with fresh, vibrant flavors. Think of it as a quick chicken stew, but with a little more oomph.
It’s characterized by its tender chicken, colorful vegetables, and a savory broth that ties everything together beautifully.
It’s incredibly versatile, too. You can serve it over rice, pasta, mashed potatoes, or even with some crusty bread for dipping.
This Canned Chicken Dinner is a weeknight winner that comes together in a snap!
Detailed Ingredients for Canned Chicken Dinner Recipe
Here’s what you’ll need to gather:
- Canned Chicken: 2 (10-ounce) cans, drained. I usually go for chicken breast packed in water, but use whatever you prefer.
- Olive Oil: 1 tablespoon. This is for sautéing the vegetables.
- Onion: 1 medium, chopped. Yellow or white onion works best.
- Carrots: 2 medium, peeled and sliced. You can also use baby carrots if that’s what you have on hand.
- Celery: 2 stalks, chopped. Adds a nice crunch and flavor.
- Garlic: 2 cloves, minced. Fresh garlic is ideal, but you can substitute with ½ teaspoon of garlic powder in a pinch.
- Chicken Broth: 4 cups. I prefer low-sodium so I can control the saltiness myself.
- Potatoes: 2 medium, peeled and diced. Russet or Yukon Gold potatoes work great.
- Dried Thyme: 1 teaspoon. Adds a lovely, earthy flavor. You could also use Italian seasoning.
- Salt and Black Pepper: To taste. Always start with less and add more as needed.
- Fresh Parsley: 2 tablespoons, chopped (for garnish). Optional, but it adds a nice pop of freshness.
- Cornstarch 2 tablespoons.
Step-by-Step Instructions for this Easy Canned Chicken Dinner
- Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch with 4 tablespoons of cold water until smooth. Set aside.
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes.
- Add Garlic: Add the minced garlic to the pot and cook for another minute, until fragrant. You should be able to smell that wonderful garlic aroma!
- Pour in Broth: Pour the chicken broth into the pot. Bring the mixture to a simmer.
- Add Potatoes and Seasoning: Add the diced potatoes, dried thyme, salt, and black pepper to the pot. Stir well to combine everything.
- Simmer: Cover the pot and let the mixture simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Chicken: Stir in the drained canned chicken. Make sure the chicken is heated through, which should take about 5 minutes.
- Thicken the sauce: Add the cornstarch slurry to the pot. Continue stirring until the sauce has reached your desired thickness.
- Garnish and Serve: Remove the pot from the heat. Garnish with fresh parsley, if desired. Serve hot, and enjoy your quick and easy chicken dinner!
Variations & Tips for your Canned Chicken Dinner
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Veggie Variety: Feel free to add other vegetables like peas, corn, or green beans.
- Make-Ahead: You can prepare this dish ahead of time and store it in the refrigerator for up to 3 days.
- Storage: Leftovers can be stored in an airtight container in the refrigerator.
- Reheating: Reheat gently on the stovetop or in the microwave until heated through. You might need to add a splash of broth or water if it has thickened too much.
- Serving Options: As I mentioned, this is great over rice, pasta, or mashed potatoes. A side salad or some crusty bread also pairs well.
Key Details
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4-6
- Equipment you’ll need: Large pot or Dutch oven, cutting board, knife, mixing spoon.
Canned Chicken Dinner Recipe
A hearty, one-pan meal that combines the convenience of canned chicken with fresh, vibrant flavors. Think of it as a quick chicken stew, but with a little more oomph. It's characterized by its tender chicken, colorful vegetables, and a savory broth that ties everything together beautifully.
Ingredients
- 2 10-ounce cans canned chicken, drained
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 medium carrots peeled and sliced
- 2 stalks celery chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 medium potatoes peeled and diced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons fresh parsley chopped
- 2 tablespoons cornstarch
- 4 tablespoons cold water
Instructions
- Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch with 4 tablespoons of cold water until smooth. Set aside.
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes.
- Add Garlic: Add the minced garlic to the pot and cook for another minute, until fragrant.
- Pour in Broth: Pour the chicken broth into the pot. Bring the mixture to a simmer.
- Add Potatoes and Seasoning: Add the diced potatoes, dried thyme, salt, and black pepper to the pot. Stir well to combine everything.
- Simmer: Cover the pot and let the mixture simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Chicken: Stir in the drained canned chicken. Make sure the chicken is heated through, which should take about 5 minutes.
- Thicken the sauce: Add the cornstarch slurry to the pot. Continue stirring until the sauce has reached your desired thickness.
- Garnish and Serve: Remove the pot from the heat. Garnish with fresh parsley, if desired. Serve hot, and enjoy your quick and easy chicken dinner!